Panang Noodles Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Thai
Panang Noodles Recipe
Description
Panang Noodles Recipe features tender rice noodles coated in a creamy peanut sauce prepared from peanut butter, soy sauce, sesame oil, panang curry paste, and fresh ginger and garlic. The sauce is blended smooth and combined with cooked noodles, shredded carrot, thinly sliced bell pepper, and scallion whites, providing a fresh contrast to the rich sauce. The noodles are served topped with chopped roasted peanuts, green scallions, cilantro, lime wedges, and optional sesame seeds, adding layers of flavor and texture. The lime juice brightens the dish, while the peanut sauce offers a savory, slightly spicy warmth.
The noodles have a chewy, al dente bite that complements the creamy, nutty sauce and crunchy vegetable toppings. The preparation involves cooking noodles just until tender and mixing them immediately with the sauce and vegetables to prevent sogginess. This makes the meal manageable to prepare in advance and enjoy as leftovers.
The recipe yields approximately six cups, making it suitable for multiple servings or meal prep. Leftovers store well chilled for 3 to 4 days, and gentle reheating with added moisture helps maintain their texture. Avoid freezing as it alters the noodle and vegetable quality. This dish pairs well with light proteins or as a standalone vegetarian option.
Ingredients
For the Peanut Noodles
- 8 ounces rice noodles
- 1 carrot shredded (reserve a pinch for topping, large
- 1 bell pepper very thinly sliced, large
- 2 scallions sliced (white parts only, reserve green for topping)
For the Sauce
- 1/2 cup peanut butter crunchy or creamy
- 1/3 cup soy sauce low sodium
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 1 tablespoon brown sugar
- 1 tablespoon Sambal Oelek chili paste optional
- 1 tablespoon panang curry paste
- 1 tablespoon ginger freshly grated root
- 3 cloves garlic peeled, roughly chopped
For the Toppings
- peanuts chopped; roasted
- scallion sliced, green
- cilantro fresh, chopped leaves
- 1 lime quarterered
- sesame seeds optional
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove the noodles from the water when they are 'al dente' to prevent overcooking. Drain.
- Meanwhile, while the noodles are cooking, combine all the sauce ingredients along with 1/3 cup of water in the bowl of a food processor or blender. Pulse until smooth.
- When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the noodles and toss well.
- Immediately add the carrot, bell pepper, and scallion, and fold them into the noodles.
- Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!
Notes
- This recipe yields six cups; a typical serving is about 1.5 cups.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Avoid freezing noodles to prevent undesirable texture changes.
- Reheat gently in a microwave or a pan over low heat, adding a splash of water or sauce as needed to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 518kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1022mg | 43% |
| Potassium | 454mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4146IU | 83% |
| Vitamin C | 47mg | 52% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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